Pass a tablespoonful of chopped onions in butter in a stewpan over a
sharp fire, and when they begin to colour add a teaspoonful of flour,
mix well in, then add half a pint of brown sauce, a piece of glaze the
size of a walnut, two teaspoonfuls of chopped mushrooms, and one of
chopped parsley, reduce five minutes, take it off the fire and stir in
the yolks of two eggs very quickly; you have previously poached ten
quenelles as before, and when cold dip them into the above sauce,
covering them all over, (previously cutting a small piece off the
bottom,) then dip them into some egg well-beaten, and then into
bread-crumbs, pat them a little with your knife and repeat the
operation; fry them a nice colour in a stewpan containing four pounds of
very hot lard, dress them in crown upon a border of mashed potatoes, and
have ready the following sauce: put a pint of consommé free from salt in
a stewpan, with some bones of a raw or cooked fowl and a bunch of
parsley, boil it till reduced to half, squeeze in the juice of twelve
grapes, pass it through a tammie into another stewpan, reduce to a thin
glaze, add half a teaspoonful of tarragon vinegar and a little sugar,
pour it in the centre of your dish and serve very hot.